[当归硫磺泡腾颗粒剂处方优化研究]
[Study on optimization of formulation of Danggui Liuhuang effervescent granules].
作者信息
Zheng Ping, Meng Li-Juan, Sun Guo-Ping, Wang Wen-Zhong
机构信息
Tianjin Key Laboratory of Food Biotechnology/College of Biotechonlogy & Food Science, Tianjin University of Commerce, Tianjin 300134, China.
出版信息
Zhong Yao Cai. 2011 Mar;34(3):452-5.
OBJECTIVE
To optimize the formulation of Danggui Liuhuang effervescent granules.
METHODS
By means of quadratic regression rotation-orthogonal combination design, the effect of the proper proportion between citric acid and sodium bicarbonate, as well as the proper quantity of polyethylene glycol 6000 and sodium cyclamate on the dissolubility and pH of effervescent granules was studied.
RESULTS
The best formulation was as follows: citric acid: sodium bicarbonate = 0.75: 1, the percentage of polyethylene glycol 6000 and cyclamate was 3.25% and 0.89%, respectively.
CONCLUSION
The dissolubility and pH of the effervescent granules are better and the taste is satisfactory.
目的
优化当归六黄泡腾颗粒的处方。
方法
采用二次回归旋转正交组合设计，研究柠檬酸与碳酸氢钠的恰当比例以及聚乙二醇6000和甜蜜素的恰当用量对泡腾颗粒溶出度和pH值的影响。
结果
最佳处方为：柠檬酸∶碳酸氢钠 = 0.75∶1，聚乙二醇6000和甜蜜素的用量分别为3.25%和0.89%。
结论
该泡腾颗粒的溶出度和pH值较好，口感满意。
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